Easy Slow Cooker Beef Stew

beef stew in bowl with mashed potatoes and fresh parsley

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5 from 1 review

This recipe for beef stew is so delicious and practically makes itself. You just have to be willing to get past that one ingredient-a can of Campbell’s Golden Mushroom Soup.


  • 1 1/2 pounds stew meat
  • One small bunch small carrots, peeled and chopped
  • One small onion, peeled and sliced
  • One half bag frozen pearl onions
  • 810 small cremini mushrooms, cleaned and stems trimmed
  • One bag of very small red potatoes (unless you are going to make mashed potatoes)
  • One can Campbell’s Golden Mushroom Soup
  • 1/2 can Campbell’s Beef Broth
  • Fresh flat leaf parsley, chopped


  1. Cut the meat into large chunks and lay on paper towels, drying each piece
  2. Cut the small onion into slices and sauté with olive oil in a pan. When it has softened a bit, add the chunks of stew meat and quickly brown each side, turning each piece
  3. Pour the meat/onions into the slow cooker and add the carrots, mushrooms, pearl onions and potatoes
  4. Top with Campbell’s Golden Mushroom soup and 1/2 of the can of beef broth
  5. Cover and cook on low for 8-10 hours